FIELD: food industry.
SUBSTANCE: method for production of culinary product of quail eggs involves boiling, cooling and cleaning removing shells from quail eggs, mealing in flour from sweet potatoes, soaking in yolk of quail eggs, mealing in crumbs and frying in deep-frying fat. Product is prepared in following ratio of initial components (pts.wt): cleaned boiled quail egg - 11, yam flour - 0.5, yolk of quail eggs - 4.0, bread crumbs - 1.0.
EFFECT: proposed method for preparation of quail eggs enables to obtain a ready product with high consumer properties, improved organoleptic properties.
1 cl
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